Serves: 24
Total Calories: 17
1. In blender or food processor place peppers. Cover and process until finely chopped. Add tomato paste, thyme, oil, sugar, garlic salt and cayenne pepper. Cover and process until nearly smooth.
2. Enjoy immediately or refrigerate up to 1 week. Serve with crackers.
This Roasted Sweet Pepper Spread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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